I believe most mustard powder is roughly the same. The difference is in how much acid(usually vinegar) you mix in to slow the reaction which creates the spicie

I believe most mustard powder is roughly the same. The difference is in how much acid(usually vinegar) you mix in to slow the reaction which creates the spiciest compounds. Pure water usually gives you a very hot mustard with a short lifetime(i.e. 'Chinese mustard').